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Summer Coolers: Icecreams, Kulfis, etc.....

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Mar 17, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ginger Honey Drink


    Ingredients

    1 tbsp. extract of ginger
    1 tbsp. honey
    1 tbsp. sugar syrup
    1 tsp. lemon juice
    salt a pinch
    1 glass chilled water

    Method

    Put all ingredients in a tall vessel.
    Beat with an electric beater till frothy.
    Pour in glass and serve immediately.
    Use soda instead of water if desired.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Grape Mock Tail



    Ingredients

    3 cups black grapes (preferably seedless)
    1/2 cup sugar
    Salt to taste
    Pepper to taste
    4 glasses chilled water


    Method

    Clean and boil grapes in a cup of water.
    Simmer for 2 minutes after boil is reached.
    Cool to room temperature.
    Add sugar and blend in mixie till smooth.
    Strain to remove skins, etc.
    Add chilled water to the pulp.
    Add salt and pepper.
    Pour in chilled glasses and serve.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Papaya Drink

    Ingredients

    1/2 cup fresh ripe papaya finely chopped
    1 tsp. sugar
    1 pinch salt
    4-5 ice cubes crushed
    1 pinch pepper powder
    1 cup milk/water

    Method

    Chill the papaya and milk.
    Just before serving, blend well in a mixie.
    Pour in chilled glasses and serve immediately.


    Variations:

    Use other fruit like cantaloupes, mango, or watermelon.
    Use chilled water instead of milk.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tomato Cooler

    Ingredients

    3 tomatoes
    1 1/2 tsp. sugar
    2 pinches pepper powder
    1/4 tsp. salt
    1 cup water
    5-6 ice cubes crushed
    2-3 mint leaves


    Method

    Blanch tomatoes in boiling water for 5 minutes.
    Remove, peel and blend.
    Strain, cool and chill well
    Just before serving, put all ingredients in a mixie.
    Blend well and serve in tall glasses
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Coke & Vanilla Ice cream


    Ingredients

    2 scoops vanilla ice cream
    1/2 bottle (300 ml.) cola
    2 pinches salt
    1 slice lemon.


    Method

    Chill the coke well.
    Slit the lemon along radius.
    In a tall glass, beat one scoop of ice cream till soft.
    Pour 1/3 glass coke and mix a little.
    Sprinkle salt, pour coke almost to brim.
    Carefully add the other scoop of ice cream.
    Push the lemon slice over the rim of the glass.
    Serve immediately.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pineapple Jelly Slush

    Ingredients

    2 cups chopped pineapple
    3/4 cup sugar
    1/2 tsp salt
    1/4 tsp pineapple essence
    Few drops yellow colour
    1 cup pineapple jelly
    10-12 crushed ice cubes


    Method

    To make a pulp mix water, pineapple pieces, sugar, salt and bring to boil.
    Take off from fire and chill.
    Set jelly as per instructions on the packet.
    Just before serving - in a blender add pulp (made as above), jelly chunks, colour, essence
    and water.
    Blend very lightly.
    Pour into glasses and mix in finely crushed ice.
    Use wide straw for serving.

    Note: For variations use different fruits with matching jellies, colours and essences. Eg. Strawberry, orange, grape, etc.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Flakes - Oat Firni



    Ingredients

    1/2 cup wheat flakes
    1/2 cup rolled white oats
    1 litre milk
    2 tbsp. rice flour
    1/2 cup sugar
    1 tbsp. chopped almonds
    2-3 drops vanilla essence
    for garnish:
    few wheat flakes
    few almonds slivers
    few rose petals


    Method

    Dissolve rice flour in 1 cup milk, keep aside.

    Put remaining milk to heat, bring to a boil.

    Simmer for 8-10 minutes, add sugar, boil till dissolved.

    Gradually add rice flour mixture, while stirring continuously.

    Bring back to a boil, simmer for 5-7 minutes, or till thick.

    Cool to room temperature, stir in vanilla essence.

    Add wheat flakes, oats and almonds, stirring gently.

    Pour into individual bowls, refrigerate till set well.

    This should take about 3-4 hours.

    Serve chilled topped with a few wheat flakes and almonds.
     
  8. BhargaviChakravarthy

    BhargaviChakravarthy Bronze IL'ite

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    Dear krishnamma,
    My god.Let me take deep breath.
    Great:2thumbsup:
    Keep it up.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Bhargavi,

    Thank you for your FB. Try out and give me another FB.:)
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Falooda

    Ingredients:

    10 tall transparent falooda glasses

    For falooda sev:

    1 lt chilled milk
    sev press with medium-fine holed plate
    1 cup rose syrup
    1/2 cup corn flour
    1/2 lt vanilla ice cream
    1 cup water
    1 tbsp. falooda seeds
    20 – 30 Ice cubes

    Method

    For sev:

    Mix corn flour and water. Cook on slow fire, stirring continuously, till transparent.
    If required add few more tbsp. water while cooking.
    Mixture when cooked should be transparent and can be sticky.
    Oil inside of ‘sev’ press.
    Put the cooked mixture in the press.
    Put the ice cubes in a bowl and press the ‘sev’ on that.
    Let is be like that for a while.
    Keep in refrigerator to chill till required.
    Drain in colander before using.


    For falooda seeds:

    Soak cleaned seeds in 1/2 lt water for 30 minutes.
    Drain, chill in refrigerator till required.


    Before serving:

    Beat chilled milk with hand mixie till frothy.
    Take number of glasses to be served.
    Pour 2 tbsp. of syrup at bottom.
    Add 2 tbsp. sev.
    Top with 1 tbsp. seeds.
    Tilt glass a bit, pour milk to 3/4 level, carefully.
    Do not disturb the base layers, while pouring.
    Top with a scoop of vanilla ice cream.
    Serve with long handled thick shake spoons.

    Variation:

    Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top ice
    cream with chopped almonds, cashew nuts and pistachios in kesar falooda.

    Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor!

    These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.


     

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